banana tarte tatin

Ingredients :

1 x Empire Pastry Butter Puff Pastry Sheet, defrosted

3 - 4 large banana’s, cut into rounds

70g Butter, unsalted

90g Sugar

60g Omega Walnuts (substitute pecans, macadamias, hazelnuts)

2tbsp Whiskey or Rum (optional)

Fresh Thyme leave

Method:

Step 1: Pre heat oven to 180c/160c fan. Cut a circle of the puff pastry so that it will snuggly fit into an 18-20cm cast iron frypan. Refrigerate until needed.

Step 2: In a 18-20cm cast iron (or other heavy based oven proof frypan) place the sugar over medium heat. Caramelise until deep amber, take off the heat and add in butter, stirring. Add the whisky or rum if using, careful it may spit.

Step 3: Add in the banana rounds neatly, keeping them close to together (they will shrink a little in the oven).

Step 4: Sprinkle over the walnuts (or pecans, hazelnuts or macadamias) if using.

Step 5: Place the pastry over the pan, tucking in around the sides.

Step 6: Bake for 20-25mins until the pastry is cooked. Leave for 5 mins.

Step 7: Carefully upturn onto a plate that is larger than the frypan (the caramel is extremely hot)!

Step 8: Garnish with fresh young thyme leaves, and serve hot with cream or vanilla ice-cream.